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Topic: Pascha Egg Custard- (Hrutha) (Read 523 times)

I also made the Pascha egg custard. My family called it sirets but it's got about 10 names. It's not the Russian Pascha sometimes called Russian Ice Cream: I'll convert that next year. This is a sweet egg and cream custard drained to make a heavy flan like consistence. It normally requires constant stirring and it made me decide I love my Thermomix.

Strainer lined with 4 layers cheese cloth. Cheese form or string.Bowl of ice water

Add milk, sugar, eggs, vanilla and saffron to mixing bowl and heat at 195 F/90 C on speed 4 for 30 secondsCook for 15 minutes at 195 F/90 C on speed 1.5. It should look like fine scrambled eggs.Pour into cheese cloth and drain. Lift clothe and squeeze out liquid (use ice water to wet hands to so you don't get burned)Save liquid and use in bread

Hang cheese clothe for 4 hours to drain or place in cheese mold and press overnight in refrigerator.

It sounds interesting Kevin, Europeans have many traditional foods for special occasions. Us not so here in Australia, although a few things come to mind but they really aren't that extra special as we tend to eat them all year.

« Last Edit: April 18, 2017, 10:15:23 am by judydawn »

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Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.